Apple-Cranberry Kissel with Sweet Sour Cream

  • Level: Intermediate
  • Total: 2 hr 40 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 25 min
  • Yield: 4 to 6 servings
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Ingredients

5 Granny Smith apples, peeled, cored and chopped

2 cups cranberry juice

1 cup sugar

1 teaspoon ground cinnamon

3 tablespoons potato starch

1 cup cold water

1 1/2 cups sour cream

1/4 cup brown sugar

1 teaspoon fresh lemon juice

8 to 10 gingersnaps, crushed

Directions

  1. Add the apples, cranberry juice, sugar and cinnamon to a saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the apples are very soft, about 10 minutes. Dissolve the potato starch in 1 cup cold water. Pour this slurry into the hot apple mixture, stirring constantly. Continue stirring until the kissel starts to bubble again, about 1 minute. Remove from the heat and pour into individual dessert dishes. Allow them to cool then refrigerate them for at least 2 hours.
  2. In a small bowl mix the sour cream with the brown sugar and lemon juice. To serve, put a good dollop of the sweet sour cream on top of the kissel and swirl it in with a spoon. Garnish with the crushed gingersnaps.
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